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Ingredients Grams Baker's %
Bacon 226.8 206.2
Butter 112 101.8
Sugar 100 90.9
Brown Sugar 110 100
Eggs 50 45.5
Vanilla Extract 2.2 2
All-Purpose Flour 110 100
Baking Soda 2.4 2.2
Salt 5 4.5
Ground Cinnamon 2.8 2.5
Quick Cooking Oats 120 109.1



Ingredients Grams Baker's %
Confectioners Sugar 87.5 -
Water 22.5 -
Maple Syrup 30 -



Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside.

Beat the butter, white sugar, and brown sugar together in a large mixing bowl until fluffy with an electric mixer on medium speed, then mix in egg, and vanilla extract until thoroughly combined. Whisk the flour, baking soda, salt, and cinnamon together in a bowl, and stir the flour mixture into the butter mixture. Gradually stir in the oats and bacon, and cover the dough. Refrigerate at least 1 hour.

Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.

Roll cookie dough into  balls, and place the balls at least 3 inches apart on the greased baking sheets. Use a fork dipped in water to flatten the balls slightly.

Bake in the preheated oven until the cookies are golden brown with slightly browner edges, 10 to 12 minutes. Allow to cool on baking sheets 3 to 5 minutes before removing to finish cooling on racks.

To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing.